- Mafuta anogadzirwa - 5 zvinhu. spoons
- Dhavha - 1 pande
- Coriander - 1 teaspoon
- Parmesan - 200 Grams
- Mustard Dijon - 50 Grams
- Cayenne Pepper - 1 Pinch
- Salt - 1 st. a spoonful
1. Tinoshamba dha, tinoipwisa. Bvisa zvishoma mapepa akasara. Mazana makuru emafuta anobva abviswawo. Bika mvura, uise dha muchitsiko (inogona kunge iri mumvura), uye udururire mvura inopisa, zvishoma nezvishoma, inenge kweminiti. Zvadaro kwemaminitsi makumi matatu ngazvive zvakaoma. Uyezve tibata nemvura inopisa. Tinosvina nomunyu, siya kwemaminitsi makumi matatu. 2. Nekipi duku kana kuti tsono rinoputira ganda redha, edza kusakonzera nyama. Isu tinoita anenge 30-40 punctures. 3. Shandisai mafuta emafuta mune kapu duku, kuwedzera pepper cayenne, kudziya kwemaminitsi makumi maviri. Bvisa kubva mumoto, tururira mune imwe dhishi, ita kuti ifare. Nguva dzose tichirohwa, tinotanga musadhadiki. Wedzera pasi coriander. 4. Shandisa marinade yakagamuchirwa mukati nekunze kwedha. Kwemaawa maviri tinoisa mufiriji. Isu tinoisa muvheni yakafambiswa mberi, kutonhora kuri 130 degrees. Isu tinoisa dha pamusoro pebhedha, tinoisa pani pasi pevha. Bhaka kwemaawa mashanu, mushure mekunge bhenji tadzoka, uye tigobika mamwe maawa 1.5. 5. Gadzira gorosi, bvisa dhishi, usasese nechesi, uye kwemaminitsi makumi matatu tinotumira zvakare kuchoto. 6. Dhadha yakagadzirira, bon appetit!
Kushumira: 2